Cooking Classes
Introducing the Harvesting Nature Supper Club
Our Supper Club was established as a way to share our culinary passions with you in an enjoyable virtual cooking class. You can join our top wild fish and game chefs as they walk you step by step through each cooking class, butchering lesson, or food curing/processing event.
We offer a mix of fish and game classes each month at varying times to fit your schedule. We will also expand our offerings to include in-depth butchering classes, food curing, and processing classes in the near future. We will also offer on demand pay per view classes where you can browse and cook on your own time. Come cook with us!
Live Cooking Class Schedule
April 28, 2022 – May 01, 2022
On Demand Cooking Classes
Meet the Cooking Guides
Editor-in-Chief at Harvesting Nature
Justin (Choctaw) is an avid hunter, angler, and chef whose passion for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, podcasts, print, and with recipes. He also proudly serves in the United States Coast Guard.
Latest posts by Justin Townsend (see all)
- We Took Cooking by Cut to the Meatgistics Podcast - September 22, 2026
- LIVE! Cooking by Cut: The Wild Game Butchery and Cookbook We Wanted to Write - September 1, 2026
- World Sauces for Wild Game: Puerto Rican Pique - August 19, 2026
Field Staff Writer at Harvesting Nature
Born and raised in Los Angeles Ara Zada is a chef, author, TV personality, food stylist and avid bow hunter. He has worked with Outdoor News, PBS, Food Network, ABC, CBS, NBC, TNT, Jaime Oliver Food Foundation and a range of others. His first cookbook ‘Lavash’ was released Oct. 2019. When he’s not cooking he’s shooting his bow, teaching his kids about the outdoors, training for triathlons and filling any available time with parkour.
Latest posts by Ara Zada (see all)
- How to Make Mule Deer Carpaccio - November 15, 2025
- Bourbon Venison Jerky - May 12, 2023
- Jalapeño Wild Turkey Piccata - May 25, 2022
Contributor at Harvesting Nature
Cooking gives me a creative outlet to transform wild game and bring it into traditional recipes from around the world to help expand people's perceptions.My goal is to celebrate local fish and wild game and provide achievable, bright recipes designed to build confidence for new cooks, and inspire everyone to elevate their cooking.
I hope that by sharing and celebrating the food I create with the fish and wild game I harvest, I can highlight the great contribution so many hunters and anglers have made to conservation in this country, and reflect the freedom we have to enjoy America's great outdoors.
I hope that by sharing and celebrating the food I create with the fish and wild game I harvest, I can highlight the great contribution so many hunters and anglers have made to conservation in this country, and reflect the freedom we have to enjoy America's great outdoors.
Latest posts by Jeff Benda (see all)
- Pickled Northern Pike Under a Fur Coat - December 27, 2025
- Rabbit and Kale Caesar Salad - February 16, 2024
- Pheasant Étouffée - January 25, 2024
Managing Editor at Harvesting Nature
Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose to tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.
Latest posts by Adam Berkelmans (see all)
- 5 Wild Northern Fruits That Taste Tropical - September 29, 2026
- Summertime Chanterelle and Vegetable Medley - July 20, 2026
- Cajun Rockfish Lettuce Wraps with Cheater Rouille Sauce - June 29, 2026
Field Staff Writer at Harvesting Nature
At forty years young, Adam has split his life almost equally between the Rocky Mountains, and the gulf coast. Cooking professionally from a young age, as well as having a deep relationship with nature set the pattern early for the adventures to come.
Latest posts by Adam Steele (see all)
- How to Make Venison Bratwurst - October 21, 2024
- Alligator Aguachile - September 30, 2024
- Braised Moorhen Vol-au-Vent - December 11, 2020